Tuna Casserole
Tuna Casserole is a simple hearty casserole that is a classic comfort food and family favorite! Our tuna noodle casserole features whole wheat pasta and bread crumbs, making it healthier but keeping that signature golden brown, crunchy topping and distinct tuna fish taste.
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A flavorful and easy dinner, Tuna Casserole is a classic recipe that the whole family will find tasty and comforting. This delicious meal has fusilli, or corkscrew, pasta that holds the creamy sauce well. Peas add a soft bite and slightly sweet taste.
What makes our Tuna Casserole different is that we use wholesome ingredients. While it may be easy to use a can of cream of mushroom soup or cream of chicken soup for the sauce, making your own sauce is much more satisfying, and you have to much more control over the taste.
This is still an easy recipe to make, however, as you’ll be using canned tuna and frozen or canned peas. Whole milk and greek yogurt will help big time in keeping your sauce creamy.
We’ve found it best to use whole wheat fusilli pasta, but you can swap it out for penne pasta or even egg noodles if you wish. We’ve used gluten-free pasta before too, just note that you’ll have a slightly different texture and cook time.
Why You’ll Love this Recipe:
Healthy Comfort: Enjoy the warmth and nostalgia of a classic tuna casserole, reimagined with whole wheat pasta, lean protein, and plenty of veggies.
Balanced Flavors: The creamy, herb-infused sauce perfectly complements the tuna, peas, and mushrooms, creating a harmonious blend of savory and satisfying notes.
Texture Delight: With tender pasta, a creamy interior, and a crunchy whole wheat breadcrumb topping, every bite offers a satisfying contrast in textures.
Family-Friendly: Easy to prepare and perfect for leftovers, it’s a go-to dish that can be enjoyed by everyone at the table.
Ingredients to Make Tuna Casserole:
- whole wheat pasta. This hearty pasta offers a wholesome base with extra fiber and nutrients; you could also use a gluten-free version.
- tuna. Lean and flavorful, tuna in water keeps the dish light while providing essential protein.
- frozen peas. They provide a bright burst of sweet flavor and a vibrant pop of green, enhancing both taste and appearance.
- milk. Helps create a creamy, smooth sauce; unsweetened almond milk can be a great alternative if you’re cutting back on dairy.
- chicken broth. It gives the sauce a rich, savory base that ties all the flavors together.
- flour. Used to thicken the sauce, can be substituted with a cornstarch slurry for a gluten free dish.
- plain Greek yogurt. Lends creaminess and a slight tang, offering a healthier alternative to heavier creams.
- whole wheat breadcrumbs. Create a crunchy, golden topping that contrasts wonderfully with the creamy interior of the casserole.
How to Make Tuna Casserole:
- Preheat your oven to 375°F. Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion until soft, about 3 minutes. Add the minced garlic and sliced mushrooms, and cook until the mushrooms begin to soften, about 3–4 minutes.
- Sprinkle the flour over the sautéed vegetables and stir to coat. Gradually whisk in the milk and chicken broth, stirring continuously until the mixture thickens. Stir in the dried thyme, dried oregano, and season with salt and black pepper to taste.
- Remove the skillet from the heat and stir in the plain Greek yogurt and half of the shredded white cheddar cheese. Gently fold in the drained tuna, frozen peas, and cooked pasta until everything is well combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining white cheddar cheese evenly over the top, then add the whole wheat breadcrumbs as a final layer.
- Bake in the preheated oven for 20–25 minutes, or until the casserole is bubbly and the breadcrumb topping is lightly golden.
Recommended Equipment
Recipe Notes & Tips:
- Prep Your Pasta: Be sure to cook your whole wheat pasta until just al dente; overcooking can make the casserole mushy when baked.
- Whisk to Prevent Lumps: When adding milk and broth to the sautéed vegetables, whisk continuously to ensure a smooth, lump-free sauce.
- Cool Before Mixing: Let your sauce cool slightly before stirring in the Greek yogurt. This prevents it from curdling and keeps the sauce creamy.
- Gently Fold Tuna In: When incorporating the tuna and peas, gently fold them in so you maintain chunks of tuna and a light texture throughout the dish.
- Resting Time Is Key: Allow the casserole to sit for a few minutes after baking. This helps the flavors meld and makes it easier to serve without falling apart.
Serving Suggestions:
How to Store:
- Refrigeration: Once the casserole has cooled completely, store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: While you can freeze the casserole, be aware that the pasta may become softer upon thawing; if freezing, use a freezer-safe container and store for up to 2–3 months. Thaw overnight in the refrigerator.
- Reheating: Preheat your oven to 300°F and warm the casserole for 15–20 minutes until heated through to maintain its texture; avoid the microwave to prevent sogginess.
- Make Ahead: You can prepare the pasta, sauce, and tuna mixture a day in advance and store them separately in airtight containers. Assemble the casserole and bake just before serving to ensure the best texture and flavor.
FAQs:
Definitely. You can toss in extras like spinach, green beans, or corn for additional flavor and texture.
You can use another type of yogurt or even sour cream.
Absolutely. Any whole grain or gluten-free pasta will work—just adjust the cooking time as needed.
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Tuna Casserole
Ingredients
- 16 oz whole wheat pasta
- 3 cans tuna, drained
- 1 cup frozen peas
- 1 cup milk
- 1 cup chicken broth
- 3 tablespoons flour
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced
- ½ cup plain Greek yogurt
- 1 cup white cheddar cheese, shredded
- 1 tsp dried thyme
- 1 tsp dried oregano
- ¼ cup whole wheat breadcrumbs
Instructions
- Preheat your oven to 375°F. Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion until soft, about 3 minutes. Add the minced garlic and sliced mushrooms, and cook until the mushrooms begin to soften, about 3–4 minutes.
- Sprinkle the flour over the sautéed vegetables and stir to coat. Gradually whisk in the milk and chicken broth, stirring continuously until the mixture thickens. Stir in the dried thyme, dried oregano, and season with salt and pepper to taste.
- Remove the skillet from the heat and stir in the plain Greek yogurt and half of the shredded white cheddar cheese. Gently fold in the drained tuna, frozen peas, and cooked pasta until everything is well combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining white cheddar cheese evenly over the top, then add the whole wheat breadcrumbs as a final layer.
- Bake in the preheated oven for 20–25 minutes, or until the casserole is bubbly and the breadcrumb topping is lightly golden.
Nutrition
Notes
-
- Prep Your Pasta: Be sure to cook your whole wheat pasta until just al dente; overcooking can make the casserole mushy when baked.
- Whisk to Prevent Lumps: When adding milk and broth to the sautéed vegetables, whisk continuously to ensure a smooth, lump-free sauce.
- Cool Before Mixing: Let your sauce cool slightly before stirring in the Greek yogurt. This prevents it from curdling and keeps the sauce creamy.
- Gently Fold Tuna In: When incorporating the tuna and peas, gently fold them in so you maintain chunks of tuna and a light texture throughout the dish.
- Resting Time Is Key: Allow the casserole to sit for a few minutes after baking. This helps the flavors meld and makes it easier to serve without falling apart.
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Didn’t expect this to be as delicious as it was! Definitely making it again!
Hey! This looks delicious and like some thing I (kitchen novice) can cope with…
But I have two questions:
1. How much cream? The entire half pint pictured? I can’t find it in the ingredients list.
2. Do you salt and drain your zoo does before you incorporate them in the tuna bake?
Thanks!
Kat
Hi Kathleen!
The ingredients list and method is at the very end of the post 🙂
I don’t salt and drain the zoodles for this recipe. The cream/tuna/tomato sauce comes out really thick and the extra water from the zoodles loosens that up when it bakes (and saves a bit of extra effort and steps). I also used the entire half pint (250ml) for this recipe.
Hope you like it! 🙂